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Felices Fiestas 2012: Chef Rossy Earle’s Coconut Lime Creme Caramel French Toast edit

Chef Rossy Earle is a Panamanian Chef living in Ontario, Canada. She says this recipe is perfect for a Holiday Brunch! It looks so delicious, I'll be happy to eat it any day of the year!



  • ½ Cup Butter, soft
  • 1 Cup Coconut Sugar
  • ½ Cup Agave syrup
  • 1 French Baguette, sliced ½" thick
  • 6 Eggs
  • 4 Cups Coconut Cream
  • 1 Tbsp Vanilla
  • 2 kaffir Lime leaves
  • Pinch salt


Cream together softened butter, coconut sugar & agave syrup. Pour on bottom of baking dish. Layer bread on top. Whisk together the rest of the ingredients & let lime leaf sit in enough time to flavour the mixture then  pour over bread, making sure it is all soaked in the liquid. Let sit overnight in the fridge. Cover with foil & bake at 350 F for 30 min, then remove foil & bake uncovered for the last 10-15 minutes. Remove from oven and while still warm, run a spatula over all side to separate from edge of pan. Cool 10 minutes then flip over a dish of your choice.

Contact Chef Rossy via Twitter @PanCanCooks

  • by Chef Melissa
  • December 27, 2012
  • 1:16 pm


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